Best 3 Coriander Pork Tenderloin With Carrot Ginger Sauce Recipes

SKILLET PORK TENDERLOIN WITH SPICED CARROTS AND COUSCOUS

Steps:

• Mix together the pumpkin pie spice, 1 teaspoon cumin, 2 teaspoons salt and a few grinds of pepper in a small bowl. Rub the spice mix all over the pork tenderloin.
• Heat 1 tablespoon of the oil in a large skillet over medium-high heat until very hot. Add the pork tenderloin down the center of the skillet. Cook the pork, flipping occasionally and keeping it in the center of the skillet, until browned on all sides, about 5 minutes.
• While the pork cooks, toss together the ginger, carrots, lemons, remaining 1/2 teaspoon cumin and 1 teaspoon salt in a small bowl. Add the remaining 1 tablespoon oil to one side of the pork tenderloin in the skillet and then add the carrot mixture, spreading it out in an even layer. (Leave the other side of the pork empty.) Reduce the heat to low, cover the skillet and cook until the carrots are bright orange and just start to become tender, about 8 minutes.
• Meanwhile, mix together the couscous, apricots and 1 1/2 teaspoons salt in a medium bowl. Add the couscous mixture and 1 1/2 cups water to the empty side of the skillet. Pile the spinach on top of the carrots, cover the skillet and cook until the couscous is fluffy and tender and an instant-read thermometer inserted into the thickest part of the pork has reached about 150 degrees F, about 10 minutes. Remove the pork to a cutting board and slice. Serve with the carrots and couscous.

CORIANDER PORK TENDERLOIN WITH CARROT GINGER SAUCE

Steps:

• Combine carrots, 3 c. water and 3/4 tsp. salt in medium saucepan. Bring to boil. Reduce heat to low. Cover and cook till carrots are very tender, about 30 min. Drain; reserve cooking liquid. Transfer carrots to processor. Puree till smooth. Add in yogurt, creamer and ginger and process to blend. Transfer puree to heavy small saucepan. Add in sufficient reserved cooking liquid to the puree to create consistency of thick sauce. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm before serving.) Coarsely grind coriander seeds in spice grinder or possibly blender. Sprinkle pork with salt and pepper. Press coriander onto pork, coating completely. Heat 1 Tbsp. oil in each of 2 heavy large nonstick skillets over medium-high heat. Add in 1 pork tenderloin to 1 skillet and 2 pork tenderloins to second skillet. Brown pork on all sides and cook till thermometer inserted into center registers 155F, about 25 min. Transfer pork to cutting board. Let rest 5 min. Cut pork into 1-inch-thick slices. Spoon sauce onto plates. Top with pork and serve. Bon appetit suggested menu:*Oysters on the half shell with a cool sauce of vinegar, peppercorns and finely minced lemongrass as appetizer*Coriander Pork Tenderloin with Carrot-Ginger Sauce*rice timbales*steamed snow peas and baby corn*dry Gewurztraminer, (salad of melon and pineapple with toasted coconut Serving Ideas : Consomme; steamed rice; steamed pea pods with quartered yellow turban squash; melon and pineapple with toasted coconut NOTES :This recipe has been modified from the original to reduce the calories from fat. We substituted a lowfat alternative creamer. We reduced the serving portions of meat from 8 to 4 ounces each and halved the ginger and coriander to keep the balance. Olive was also reduced. Karin wanted to send this to elf but knew the cff was too high. I asked and she gave me the go ahead to offer suggestions on how to reduce it. Here's my go at it. If you haven't tried adding a little fat-free half and half to fat-free plain yogurt, please do. It rounds out the flavor and sweetens the yogurt without adding sugar/honey.

CORIANDER PORK ROAST

Steps:

• Combine 2 tablespoons salt, 1 teaspoon pepper, the coriander, red pepper flakes, sage, thyme, rosemary, bay leaf and garlic in a food processor and pulse to make a paste. Pierce the pork all over with a paring knife, then rub with the spice paste. Tie the roast with kitchen twine so it keeps its shape.
• Transfer the meat to a 6-quart slow cooker. Add the juice of 1 orange and 1 lemon along with the chicken broth, potatoes and rutabaga. Cover and cook on high, 7 1/2 hours.
• Transfer the meat to a cutting board; cover with foil and set aside. Skim off the fat from the cooking liquid. Add the tomatoes, sugar and the juice of the remaining orange and lemon to the slow cooker; cover and cook on high, 30 more minutes. Stir in the mint just before serving.
• Remove the twine from the pork and slice. Serve with the vegetables and cooking liquid.